Soupe au Pistou Recipe | Abel & Cole

Soupe au Pistou

Cooking time
Serves2 people
Vegans Gluten-free diets

This is a rustic Provencal veg garden soup which is perfect for piling summer beans, courgettes, new potatoes, herbs and more into. Lovely with thick slabs of warm, buttered bread and chilled glasses of white wine.

5 ratings

Ingredients

  • 6 new potatoes, scrubbed clean and cut into 2-3cm chunks
  • 2 bay leaves
  • A few sprigs of thyme
  • A few splashes of olive oil
  • Sea salt and freshly ground pepper
  • 2 small carrots, diced
  • 2-3 celery stalks, thinly sliced (or diced fennel)
  • 4-5 spring onions, or 1 white onion, finely sliced or diced
  • 1 courgette, cut into 2-3cm dice
  • 2 large handfuls of shelled broad beans and/or French beans cut into 2-3cm chunks
  • A splash of white wine – about 100ml (optional, or use a squeeze of lemon)
  • 2 handfuls of baby spinach, shredded leafy greens or chopped broccoli florets
  • For the Pistou:
  • 2 tbsp extra virgin olive oil
  • A good pinch of sea salt
  • 1 garlic clove, roughly chopped
  • 1/2 green chilli, deseeded and roughly chopped (more or less to taste)
  • 2 generous handfuls of basil leaves, roughly chopped

For a heartier soup, add torn bread to your bowl before adding the soup. Finish with a drizzle of olive oil.

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Method

1. In a pot, add potatoes, bay and thyme tied together, a glug of olive oil and a good pinch of salt and pepper. Cover with water. Bring to boil. Cook till tender.
2. Get a pan warm, add a little oil, the carrots, celery and onion. Season with salt and pepper. Cook till just tender. Add the courgettes, beans and wine. Cook a little longer.
3. Stir the veg mix in with the potatoes. Simmer.
4. Meanwhie, make the pistou: blend all the ingredients to a purée in a food processor or pound in a pestle and mortar till smooth.
5. Stir the pistou and your greens into the soup. Bubble up for a bit so the oil and broth form an emulsion. If it doesn't happen first time, drop the heat and bubble up again. Remove the bay and thyme.
6. For a heartier soup, add torn bread to your bowl before adding the soup. Finish with a drizzle of olive oil.
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